1. Prepare beef offal soup base: star anise, strawberry, orange peel, cinnamon, dried chili pepper, cumin grains, 5 grams each of pepper noodles, two pounds of radish, refined salt, dark soy sauce, and white sugar , white wine and MSG in appropriate amounts.

2. Wash the beef bones and offal. Crush the beef bones and put them into the pot together with the beef offal. Add water (just enough to cover the beef), bring to a boil over high heat, and constantly skim off the foam. When you see that the offal is white and red, decan away the soup, and remove the beef bones, Still put the beef offal in the pot, pour in the brine, add the spice bag (wrap the peppercorns, cinnamon, and star anise with a cloth), white wine and refined salt, add about 400 grams of water, boil over high heat for about 30 minutes, then use Continue to cook over low heat for 1.5 hours until the beef offal is crispy but not rotten, take it out and let it cool.

3. Add MSG, chili oil, soy sauce, and pepper noodles to make a sauce.

4. Cut the cooled beef offal into 4 cm long, 2 cm wide and 0.2 cm thick slices, mix them together, pour in the soup and serve.